Fruit, Hazelnut & Chocolate Tart
00h 40
01h 00This no-bake vegan and gluten-free tart has a delicious crunchy hazelnut and almond crust, topped with a smooth, creamy bittersweet-chocolate ganache filling. This is an impressive tart that requires surprisingly little effort and works perfect for a weeknight treat.
Ingredients and Method
Ingredients
- For the base
- 150g almonds
- 50g roasted hazelnuts
- 180g dates
- 50g organic wheat flakes (gluten free bran flakes)
- 3 tbsp coconut oil
- Pinch of salt
- For the ganache
- 200g dark chocolate (70%)
- 180ml full fat coconut milk
- 50g roasted hazelnuts
- Dried cranberries and raisins
Method
- Grease and line a 24cm quiche dish.
- Mix the ingredients for the tart base in a mixing bowl until it forms into a dough.
- Press into the base and up the side of the quiche dish, then leave to set in the freezer for 45 minutes to an hour.
- Melt the chocolate into the coconut milk, then mix in the dried fruits to make a ganache.
- When the ganache has cooled, pour into the tart base, then sprinkle with hazelnuts and leave to set in the fridge.
